Everyone who loves kheer with milk, paal payasam as we call in Malayalam, would love vermicelli kheer. I have made vermicelli kheer many times and once tried making it by adding pumpkin and it tasted great. Pumpkin in the kheer gives it a different texture and taste.
Let me show you how we can easily make vermicelli kheer with pumpkin.
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How to make Pumpkin Vermicelli Kheer
Ingredients
Pumpkin (cooked and mashed) – 160 gm
Roasted Vermicelli – 80 gm
Milk – 1.25 litre
Condensed Milk – 200 gm
Cashew Nuts – 70 gm
Raisins – 25 gm
Cardamom Powder – 1 1/2 tsp
Clarified Butter – 2 tbsp
Directions
- Add 1 tbsp of clarified butter into a pan.
- Add 80 gm of roasted vermicelli and saute it for 1 minute.
- Add 1.25 litre of milk and mix.
- Stir continuously or it may get burnt.
- Once vermicelli is cooked add half of the condensed milk and mix.
- Check the taste.
- Add rest of the condensed milk and mix.
- Check the sweetness again.
- Now add half of the cooked and mashed pumpkin and mix.
- Add the rest of pumpkin and mix.
- Add 1 1/2 tsp of cardamom powder and mix.
- Payasam is cooked, keep it aside.
- Add 1 tbsp of ghee into a pan and fry cashew nuts.
- Fry raisins as well.
- Add these fried cashew nuts and raisins into the payasam and mix.
- Pumpkin semiya payasam is ready to serve.
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